Table 3. Physical and hydration properties of fine and agglomerated MPI/SMP mixtures with different MPI ratios

	Sample	CI (%)	HR	t_w (s)
Fine powder	SMP	18.4±1.05^a	1.23±0.02^a	>120
	MPI1/SMP9	21.4±1.06^b	1.27±0.02^b	>120
	MPI2/SMP8	24.3±1.60^c	1.32±0.03^c	>120
	MPI3/SMP7	26.3±0.49^c	1.36±0.01^c	>120
Agglomerated powder	SMP	18.4±0.22^a	1.23±0.01^a	4.67±1.15^a
	MPI1/SMP9	16.3±0.46^ad	1.19±0.01^a	10.3±1.52^b
	MPI2/SMP8	15.5±1.28^d	1.18±0.02^a	16.7±3.06^c
	MPI3/SMP7	15.7±0.89^ad	1.19±0.01^a	58.3±11.7^d

Values are the means of three measurements±SD.
MPI (milk protein isolate)/SMP (skim milk powder) mixtures were mixed at different ratios of 1:9 (MPI1/ SMP9), 2:8 (MPI2/SMP8), and 3:7 (MPI3/SMP7).
Mean values in the same line with different letters are significantly different (p<0.05).
CI, Carr index; HR, Hausner ratio.